Jonathon came out good …slice on splicer and fry up…
First Buckboard bacon
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Finished my first Buckboard bacon. Also my first time making and injecting a sweet pickle brine. It turned out great. Thanks to Deepwoodsbutcher for the posted info and inspiration. Thanks to Walton’s for this site and the Automatic injector syringe I used to inject the brine.
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OleSmokey looks good…your all set for breakfast for the next little while !!!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
OleSmokey looks like it turned out great. Congrats. Still have a week to go before mine is ready for the smoker. Can’t wait.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
OleSmokey that bacon looks great! I put some curing 2 days ago, injected too. Love that stuff!
What salt level and sugar did you use? I’ve kind of settled on 3% salt, 2% sugar.
Here is a writeup I just did on that wonderful injector, with some tips for cleaning it. Think I finally figured it out. I didn’t notice the first few times I used it, but fat gets down in the tip of that needle.
https://meatgistics.waltons.com/topic/5739/review-of-walton-s-yellow-brine-injector/4 -
Nicely done Sir! Nicely done
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OleSmokey Very nice. On my to-do list with belly prices running so high lately.
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OleSmokey Very, very nice!
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
OleSmokey Think I’ll wait a while till after ya’ll get yours made and I make the rounds to sample all of it!
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Looks great! I hope you enjoy it as much as I do. Buck board bacon is the BEST.
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Dave in AZ I used twice as much salt than sugar into the brine. The sugar part was made up of half light brown sugar and half pure maple syrup. I will say I could not really taste any maple flavor but I don’t like maple flavored bacon that tends to burn easily when you fry it. I don’t know if there is a way to get maple flavor without adding as a rub after brining.
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another project I’ll have to try,…when I get brave enough. lol
your looks great! -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
OleSmokey I thought the same thing when I used maple syrup making Canadian bacon. Think I used 2 cups, and I couldn’t taste it in finished product. So I stopped using it, because the family made syrup is like gold to me and wasting 2 cups about made me cry lol.
I think the maple syrup molecule is just too big to penetrate the meat. So now, if I want that flavor, I just rub some on before smoking. Or while eating it
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Dave in AZ I have a question about your Canadian bacon. Do you trim the fat cap off or leave it on?
. What meat temperature is your finished product? Thanks for your time.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
OleSmokey what does your sweet pickle brine you injected your buckboard with consist of. Beautiful bacon by the way. Thanks
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OleSmokey looks great!
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tarp Yes, you will. You can do it!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cdavis said in First Buckboard bacon:
Dave in AZ I have a question about your Canadian bacon. Do you trim the fat cap off or leave it on?
. What meat temperature is your finished product? Thanks for your time.
Charley, I trimmed all the fat and silver skin off. I might have left the fat, except the silver skin/tendon sheathing is under the fat. So my CB is just totally lean. It’s really just a ham
Except a bit saltier if it is CB, as it is intended to fry up a slice and taste like bacon.
However, I have seen pics of folks who left the fat cap on, and I can see that fat being nice if you do fry it up like bacon. I slice it for sandwiches mostly, so no fat.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
OleSmokey Every time I see a post with buckboard bacon, I want a BLT. Yours looks very good.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Dave in AZ that is what I want to do is slice it for sandwiches. So what was your finial internal temperature.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cdavis
I’ve gone 156 and 157 f several times and been very happy with moistness and color.
https://meatgistics.waltons.com/topic/5308/canadian-bacon-equalibrium-wet-brine-w-10-pump/4
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